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Gomguk

Gomguk, also called gomtang, refers to a soup made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.

Varieties

Regional

Hyeonpung gomtang : from the region of Hyeonpung. Broth is made from ox tail, brisket, cow's feet and innards.

Naju gomtang : from the region of Naju. Cooked heel meat and brisket are added to the broth.

By ingredients

Sagol gomtang (사골곰탕) : beef leg bones are the main ingredients

Kkori gomtang (꼬리곰탕) : ox tail soup

Toran gomtang (토란곰탕) : beef brisket based with toran

Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing somyeon (thin wheat flour noodles) and pieces of beef. Sliced scallions and black pepper are used as condiments. Sometimes served with rice instead of noodles.